This recipe was developed to utilize the beautiful oriental eggplant and squash from my CSA. It can be made with homemade marinara sauce or your favorite bottled sauce. I recommend serving it with garlic bread. —JenSchall
oriental eggplant, sliced
large yellow squash, sliced
Extra virgin olive oil
Freshly ground black pepper
part-skim mozzarella cheese, shredded
Freshly grated Parmesan cheese
fresh basil leaves, chopped
In This Recipe
Preheat the grill to medium heat and the oven to 375°F. Spray a baking dish with cooking spray and set aside.
Meanwhile, slice drizzle the eggplant and squash slices with olive oil and season with salt and pepper. Grill the slices for a few minutes on each side, until tender.
Spread a layer of sauce in the bottom of the baking dish. Add a layer of the grilled eggplant and squash. Top with additional sauce and shredded mozzarella cheese.
Continue to repeat layers until all of the eggplant and squash is used. Top the final layer of squash and eggplant with sauce and cheese.
Bake in the oven for 25-30 minutes until bubbly and golden. Top with Parmesan cheese and fresh basil. Serve immediately.